Better Than Chicken and Dumplings!

Submitted by Koechin Chef

"This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 3 -5 chicken breasts
• 1 stalk chopped celery
• 1 sliced carrot
• 3 sprigs parsley
• 1 tablespoon seasoning salt
• water, to cover above (3-4 cups)
• 1⁄2 cup sliced celery
• 1⁄2 cup chopped onion
• 1⁄2 cup sliced carrot
• 1⁄2 cup green peas (optional)
• 1⁄4 cup butter
• 1 cup self-rising flour
• 1 cup milk
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth

directions

1. Combine the first 6 ingredients and bring to a boil. Reduce heat to simmer. Cook until chicken is done.
2. Remove from broth and cool. You will use 2 c of this broth in the preparation!
3. Remove from bones if needed.
4. Saute the vegetables, except peas in a little butter or oil, until soft.
5. Melt the 1/4 cup butter and pour into the 9x13 dish, to grease the bottom.
6. Cut or tear the chicken into pieces and place on top of the melted butter.
7. Mix flour and milk; pour over chicken.
8. Mix soup, 2 cups of the broth, the sauteed vegetables and peas (if using).
9. Pour over the top.
10. DO NOT STIR!
11. Bake at 400 degrees for 30-35 minute or until top is brown.
12. ***.
13. To make this realy fast use Rotisserie Chicken and canned Broth!(2 cups).

Reviews

[AlaskanAmateur]

Convenient comfort food! I have made this dish several times, making small alterations for convenience and to accommodate what I had on hand. It has turned out delicious EVERY time. In place of the chicken breasts, I often use canned chicken, with perhaps not equal, but satisfying results. Rather than boiling the first six ingredients as the recipe states (if using regular chicken breasts), I simply saute the celery, onion and carrot and mix it with the soup, 2 cups of water and some chicken soup base/bouillon in place of actual chicken broth. In place of the self-rising flour, I use 1 c flour, 1/2 tsp salt and 1 1/2 tsp baking powder. I do follow the same basic assembly instructions as the recipe states, but first putting the melted butter in the pan, then the chicken, then the flour and milk mixture, and lastly the soup/vegetable mixture. Thank you for sharing this fabulous recipe, Koechin! I think I'll go make it again right now! Yum!

 

[Baking Bunny]

5 star for taste, but 3 star for the way the recipe is written. I agree with a previous reviewer that this was too confusing. This is how I "rewrote" it...I fried all of the veggies (not in two separate ways) in the butter, then I mixed it with the seasoned salt, cream of chicken soup, and two cups of chicken broth after it was cooked. I fried the chicken separately and sprayed the pan with Pam. I cooked for 35 minutes. The taste was delicious, though the dumplings were a little weird as it was more of a layer of dumpling then regular ones. I would probably make this again, but I would use my directions above vs. the ones written!

 

[Flipflop302]

Great easy tasty recipe! I added italian seasonings to the flour mixture before add milk to it. Also I double the about of "dumplings". There is never any leftovers at our house!

 

[xtine]

This is a very good and is a great quick fix if you are hungry for chicken and dumplings. N.B. - to those reviewers who said it was soupy and did not form dumplings - you have to use self-rising flour in this recipe, no other flour will work - ALSO - self-rising flour goes stale after a while and will not "rise" if it is stale. If you have had the self-rising flour for more than 6 months (or don't know how long you've had it), it is probably stale, so throw it out and buy new self-rising flour before you try to make this recipe :)

 

[Southern Lady]

This will be soupy when you place it into the oven, I was skeptical, yet delighted with the results. I am a Southern Lady who knows her chicken and dumplings and this recipe makes a meal filled with comfort and flavor. The first step in making the chicken stock and cooking the chicken really adds a lot of the flavor. I've seen chicken stock sold in cartons like broth in the stores, but I've never tried it. . . . it would save a little time in this preparation. And, yes, use fresh SR Flour or make your own - my dumplings were light as a feather. I followed several reviewers advice and made additional dumpling mixture and increased the stock. And, added a little poulry seasoning and garlic to the vegetable mixture (didn't add green peas). I enjoyed this meal so much, I doubt that I will roll out dumplings again. I don't agree that it tastes like chicken pot pie without the crust and I may add a little more chicken next time, personal preference. Chef Koechin, hats off to you.